Toss pumpkin in coconut oil, curry powder and salt and pepper
Bake in oven for 30 minutes or until tender and roasted. Cool pumpkin once cooked.
Arrange spinach leaves on a large plate/platter, top with avocado, red onion and roasted pumpkin, sprinkle with nuts. Drizzle with your selected dressing, the Honey and Mustard or Orange and Tahini dressings both go well with this salad.